Seared Tofu Natto Udon

seared_kitsune_natto_udon

for one serving

1 block / FROZEN UDON*
1 pkg / NATTO
3 stalk / GREEN ONION
2 pouch / AGE (FRIED TOFU POUCH)
2" (5cm) / DAIKON RADISH
1/2 cup / PRE-MADE or HOME-MADE MENTSUYU SAUCE** + WATER

SHICHIMI PEPPER to serve

  1. Sear fried tofu and green onion in a pan. Cut fried tofu into 1/2" (1-1.5 cm) strips and green onion into about 2 "(5 cm) pieces.
  2. Ground daikon radish. Squeeze off excessive water.
  3. Cook frozen udon in boiling water. (Follow package instruction) Immediately place in ice water. Drain.
  4. Place everything on top.
  5. Sprinkle shichimi and pour over mentsuyu sauce. Serve cold.
seared_kitsune_natto_udon.jpg
frozen_udon.jpg

notes:

*Frozen udon has become really good. Find at the frozen section of Asian markets. Alternatively use any kind of udon. Dried soba and somen are also recommended.
**For home-made mentsuyu sauce, mix with same amount of water to make 1/2 cup. For pre-made sauce, follow the instruction on package.

 

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